Print

Thai Shrimp Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Thai Shrimp Soup is a creamy, spicy, and satisfying one-pot meal packed with juicy shrimp, coconut milk, red curry, and fresh veggies. Ready in just 25 minutes, it’s the perfect quick weeknight dinner bursting with bold Thai flavor. Easily customizable with your choice of noodles, proteins, and vegetables—it’s comfort food with a gourmet twist!

Ingredients

  • Shrimp, peeled and deveined
  • 1 tablespoon olive oil or coconut oil
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons Thai red curry paste
  • 4 cups chicken or vegetable broth
  • 1 (14-oz) can full-fat coconut milk
  • 1 bell pepper, sliced
  • 1 cup mushrooms, sliced
  • 2 cups baby spinach
  • 4 oz noodles (rice, ramen, soba, or glass noodles)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • Salt, to taste
  • Red pepper flakes or Thai chili (optional)
  • Fresh cilantro or Thai basil, for garnish

Instructions

  1. Heat oil in a large pot over medium heat. Add sliced onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
  2. Stir in red curry paste and cook for 1 minute to release flavor.
  3. Pour in broth and coconut milk. Stir and bring to a gentle simmer.
  4. Add mushrooms and bell pepper. Simmer for 5–7 minutes until tender.
  5. Add shrimp and spinach. Cook for 3–4 minutes until shrimp are pink and spinach is wilted.
  6. Stir in lime juice, fish sauce, and red pepper flakes. Season with salt to taste.
  7. If using pre-cooked noodles, stir them in now. If raw, cook separately and ladle soup over them.
  8. Serve hot, garnished with fresh cilantro or Thai basil and extra lime wedges.

Notes

  • Use tofu and veggie broth for a vegetarian version.
  • Add zucchini, carrots, or broccoli for extra veggies.
  • Substitute fish sauce with soy sauce or tamari for a gluten-free option.
  • Use scallops or chicken instead of shrimp.
  • Store leftovers in the fridge for up to 3 days; reheat gently.

Nutrition